The Ultimate Guide to Making Vietnamese Chicken Salad: A Simple Recipe with a Tangy Twist

The boiled chicken retains its natural sweetness and is tossed in a tangy dressing of fish sauce and shredded cabbage, creating a burst of flavors. This quick and easy dish, known as Vietnamese shredded chicken salad, or "Goi Ga Xe Phay," is a delightful blend of sweet and sour tastes that will tantalize your taste buds.

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Enjoy this delicious Vietnamese dish, Chicken Salad with Shredded Chicken and Cabbage.

1. Ingredients (serves 3-4 people)

– 1 whole chicken

– 50g onion, 100g carrot

– Coriander, lime, chili

– Some lime leaves

– Shallots, garlic, herbs

– Seasonings: fish sauce, sugar, salt.

Image: Salad Ingredients

2. How to Make Chicken Salad with Shredded Chicken and Cabbage

Step 1: Prepare the Ingredients

– Rinse the chicken with water and rub it with a little salt and ginger to reduce any odor. Then, rinse it again.

– Peel and rinse the onion, cut it in half, and then slice it thinly. Soak the slices in ice water for about 5 minutes to reduce the onion’s sharpness, then drain and set aside.

– Peel and rinse the carrot, then cut it into thin strips.

Image: Prepared Ingredients

– Pick the leaves and tips of the coriander, rinse them, and chop finely. Rinse the lime leaves and chop them as well.

– Cut and juice the limes, and rinse the chilies. Finely chop one part of the chili, and slice the other.

Step 2: Boil the Chicken

Place a pot of water on the stove and add the chicken. Boil until the chicken is just cooked, then turn off the heat. Once the chicken has cooled slightly, shred the meat.

Image: Boiled Chicken

Step 3: Make the Dressing

In a bowl, combine 2 tablespoons each of sugar, fish sauce, and lime juice. Stir until the sugar is dissolved. Then, add the chopped garlic and chili.

Image: Dressing

Step 4: Assemble the Salad

In a large dish or pan, place the shredded chicken and add some of the dressings. Toss to coat the chicken evenly.

Next, add the carrot strips, onion, lime leaves, and cabbage. Pour in the remaining dressing and mix well to combine all the ingredients.

Image: Chicken Salad with Shredded Chicken and Cabbage

Finally, add the coriander and mix well. Serve the salad on a plate, garnished with sliced chili and fried shallots.

Frequently asked questions

A delicious and healthy dish that is perfect for a light meal or side. It’s a unique twist on the classic chicken salad, with a tangy and refreshing flavor profile.

You will need: boneless and skinless chicken breasts, shallots, fish sauce, lime juice, sugar, garlic, Thai chili peppers (optional), carrots, Vietnamese coriander (also known as laksa leaf), and peanuts.

The dressing is a simple mix of fish sauce, lime juice, sugar, and garlic. You can adjust the amounts to your taste preferences. For a spicier kick, add finely chopped Thai chili peppers.

It’s best to poach the chicken breasts in gently simmering water for about 10-12 minutes until cooked through. This keeps the meat moist and tender. Once cooked, shred the chicken using two forks or your fingers.

While Vietnamese coriander has a unique flavor, you can substitute it with regular coriander (cilantro) leaves. Another option is to use mint leaves, which will give a slightly different but still delicious herbal note to the salad.

Absolutely! You can add thinly sliced shallots for a mild onion kick, or include some bean sprouts for a crunchy texture. For a heartier salad, toss in some cooked and cooled rice noodles. You can also top the salad with fried shallots or crushed peanuts for extra crunch and flavor.

The salad will stay fresh for up to 2 days in an airtight container in the refrigerator. However, it’s best enjoyed fresh, as the herbs will start to wilt and the peanuts may lose their crunch over time.
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